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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 c. Thinly sliced yellow onions
- Â Â Salt
- Â Â Freshly grnd black pepper
- 2 x Haas avocados, peeled and pitted
- 16 sm Flour tortillas
- 1 lb Roasted pork shoulder
- 2 c. Grated Monterrey Jack cheese, (8 ounces)
- 16 piece foil paper
- 1 c. Lowfat sour cream
- 2 c. Fresh salsa
Directions
- 1. Preheat the grill or possibly heat the oven to 400 degrees Fahrenheit.
- 2. In a saute/fry pan, over medium heat, add in the olive. When oil is warm, add in onions. Season onions with salt and pepper.
- 3. Cook till caramelized, about 8-10 min, stirring constantly.
- 4. Remove from the heat and cold.
- 5. Slice the avocados into 32 slices and season with salt and pepper.
- 6. In a mixing bowl, add in the onions, pork meat and cheese. Mix thoroughly.
- Season with salt and pepper.
- 7. Place 2 slices of the avocado over the filling.
- 8. Place about 1/4 c. of the filling over half of the tortilla. Fold the remaining half of the tortilla over the filling.
- 9. Wrap the quesadilla tightly in the foil paper, like an envelope.
- 10. Places the pouches on the grill and cook for 2 to 3 min on each side, or possibly till the tortilla is softened and the cheese has melted.
- 11. Serve hot with the lowfat sour cream and salsa.
- Yields: 16 servings
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